Eosinophilic Esophagitis Friendly Lemon & Olive Oil Celery Root Mash
Celery root is one of those underrated vegetables that transforms completely when cooked low and slow — it turns silky, mild, and almost buttery, making it a perfect canvas for bright, clean flavors. This mash leans on extra-virgin olive oil and fresh lemon juice instead of dairy, which means it stays completely free of the common triggers that make creamy side dishes so tricky to navigate with eosinophilic esophagitis. The garlic is simmered right alongside the celery root, so it mellows into something sweet and gentle rather than sharp or irritating. A touch of turmeric and ginger adds warmth and depth without overwhelming the dish or introducing anything problematic. Everything comes together with a simple mash — no blender required — and the result is genuinely luxurious, the kind of side that feels indulgent even though every ingredient is straightforward and safe. A scatter of fresh parsley at the end lifts the whole bowl with a little color and freshness if you want it. This is the kind of recipe that earns a permanent spot in your rotation.
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Learn more →Ingredients
4 servings
- 2 medium celery roots (celeriac), about 2 ½ lb total
- 1 tsp salt, plus more for the cooking water
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 cloves garlic, peeled
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Fill a large pot with cold water, salt it generously, and add the celery root cubes and peeled garlic cloves. Bring to a boil over high heat, then reduce to a steady simmer and cook for 20–22 minutes, until the celery root is completely tender and a fork slides through a cube with no resistance.
- 2
Drain the celery root and garlic through a colander, then return them to the warm pot. Let them sit uncovered for 1–2 minutes so excess steam escapes.
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